HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, July 3, 2013

The perfect sandwich for summer: Patricia Wells' Pan Bagnat


        
“When my husband and I acquired our farmhouse in Provence…, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, became our standby. It's inexpensive, travels well, and includes many of our favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread. I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches.” You have no idea how I wish I didn’t have to add the quotation marks around these words from Patricia Wells,  in her most recent book —“Salad as a Meal” (William Morrow, 2011).  Because if there was ever anywhere on earth I’d love to live it would be in France.  And memories of a long ago visit to Provence come sweeping back at the mere mention of Pan Bagnat.

Monday, July 1, 2013

Orechiette with Sausage and Spicy Tomato Broccolini Sauce


         Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs.  But anyone who has ever lived in Italy--never mind lived, set foot in Italy is more like it-- cannot envision life without pasta.  But recently, I’ve discovered that if you cut down on pasta portions, you won’t feel the least bit deprived.  You’ll likely enjoy the flavor of the sauce even more simply because there’s more of it and less of pasta.  Most recipes for 4 servings call for one pound of pasta.  Cut that back to 3/4 cup of dried pasta per person and you’ll have more than enough.  Then there’s the magic of the pasta water.  Without adding more oil or cream, pasta water adds creaminess to any sauce without adding a fraction of the calories.  And finally, if you amp up the flavor of the sauce, you’ll feel satisfied with a smaller portion.  All of which I did in this terrific, quick pasta that you can have on the table in about 30 minutes.